Chandan or gavai is a local restaurant in the West Village in NYC. As my mother is Indian, and has had a love of Indian cuisine since she was a child, the only thing I know about Indian food is that it tastes like garlic. So when I opened a restaurant of my own, I decided, as an Indian, to make sure my food was as authentic as possible. The first thing I made, was a chandan gavai.
It’s a rice dish with lentils and spices, that you eat with a fork and knife. It’s a classic. But it’s also a bit of a challenge to replicate because you have to take good care of the gavai while keeping it thin and light. If you’re not careful, you have to peel the onion first, then add the garlic and the onion’s juices, then add the rice, and the spices.
This is the best part. Now I know how to make a chandan gavai, just not with onions.
I know, I hate onions. But they are one of the few vegetables that I eat without any fear of their toxicity. Because of this, I try to avoid onions in the most general sense. You can cook onions in a pan with a bit of olive oil and some water until they are tender, if you want, but it’s best to avoid this. Even though I’m an onion addict, I only eat onions if they are cooked as I would a steak.
So how did chandan gavai go? If you have any doubts, give it a try. I guess you can call it a curry, but it really is more like a spice blend that tastes like spices and garlic. You could call it a spice dish because its spice-y and garlic-y. It’s probably best to eat this as a curry.
This is actually a very tasty dish and actually makes a wonderful curry. However, the reason it’s called chandan gavai is because the original name was “Fennel Garlic Curry”. The name change wasn’t due to any problems with the taste of the dish, but because the dish was originally served with mustard seeds and curry leaves. You can read more about this dish here.
As you can imagine, chandan gavai is a very common dish throughout India. Its origins are fairly unclear, and its preparation is a little complicated, but some say it was originally cooked with a combination of garlic and mustard seeds. It also comes in a variety of Indian sauces (chandan gavai sauce is in a slightly different state of being), and it is most commonly used as a curry.
Like most Indian dishes, the preparation and presentation of chandan gavai are a little confusing. The dish is typically served as a side dish with rice and a vegetable. It is then accompanied with a curry made with a combination of garlic and mustard seeds, and sometimes with a curry sauce. Some say that it was originally cooked with a combination of garlic and mustard seeds, and it is now made with a combination of garlic and curry leaves.
The original chandan gavai was made with a combination of garlic and mustard seeds, and it has since been modified to use curry leaves as the main ingredient. However, it is still traditionally prepared with garlic and mustard. Some say that it was originally cooked with a combination of garlic and mustard seeds, and it is now made with a combination of garlic and curry leaves.
I would have guessed that the original curry leaves version of this dish was made with garlic and mustard seeds, and I think it was, but it looks like the garlic-only version is definitely a curry leaves version. I really like how the new version blends in the mustard to make it interesting. It still has the classic curry smell, but it makes it stand out from other garlic-only versions.